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224  Articles
1 of 23 pages  |  10  records  |  more records»
In this study experiments were performed using a batch pulsed electric field (PEF) system at different electric field strengths with a voltage of 35 kV and pulse frequency of 3 Hz, at 20 and 40°C, with pulse width between 0.8 and 1.0 µs, to evaluate the i... see more

Ultrasound technology employs cavitation to generate high-pressure soundwaves to disrupt bacterial cells. This study reveals the effectiveness of a single frequency ultrasound device for bacterial cell inactivation. A low-cost ultrasound device having a s... see more

Percid fishes, including pikeperch (Sander lucioperca) have recently become the subject of intense research. In order to obtain gynogenetic all female pikeperch populations, normal pikeperch eggs are fertilized with inactivated sperm. Because pikeperch se... see more

Although pikeperch is a promising species for intensive aquaculture and some experiments regarding all-female production in this species were made, there are no specifically data regarding genetical inactivation of pikeperch sperm. The aim of this study i... see more

Conclusion: Low concentration of caprylic acid and monocaprylin in-vitro were able to reduce Avian influenza virus.  Monocaprylin is more effective in reducing the viral particles compared to the other compounds. (Health Science Indones 2011; 2: 42 -... see more

In this study, thermal inactivation of Salmonella Enteritidis inoculated to the cake dough and a whole raw chicken was investigated. The cake dough was inoculated with 6.15 log-cfu/g S. Enteritidis then, thermal treatment was applied at 160°C top-bottom f... see more

BACKGROUND: Cryptosporidium is an important waterborne protozoan.AIM: The aim of this study was to investigate the effect of sunlight being the natural source of UV and artificial UV irradiation on Cryptosporidium oocysts versus the effect of chlorination... see more

Legume seeds meals increased feed utilization raises problems concerning antinutritive factors. Antinutritive factors from feed come in majority from soya bean meals and other soya products. This paper means a small piece in a whole complex of problems co... see more

Heat has been used extensively in the food industry as a preservation method, especially due to its ability to inactivate microorganisms present in foods. However, many aspects regarding the mechanisms of bacterial inactivation by heat and the factors aff... see more

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